Catering to your aircraft in Honiara.
Honiara International runs on warm air, brief rain and a single main runway, and the galley has to be ready for all three. We cook and pack for private jets and cabin crews, using island fish, fruit and root vegetables.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Honiara is the capital of the Solomon Islands, on the northern shore of Guadalcanal Province, and the local table is built on the sea and the garden. For a private jet menu out of Honiara, the base is reef and pelagic fish, above all tuna, plus mud crab, coconut milk, taro, sweet potato, cassava and island greens. Tropical fruit does the heavy lifting for an inflight menu: papaya, pineapple, banana, watermelon and fresh coconut.
Private jet food here is simple and fresh, and that is the point. Local specialities include fish baked in banana leaf, coconut-based curries, and roasted root vegetables, all of which we adapt so they survive a galley, travel in the drawer, and plate cleanly. We write each private jet menu for Honiara around the heat, the humidity and what is actually good at the market that week, so Guadalcanal Province produce stays the star.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Honiara International sits on the north coast of Guadalcanal, on the old wartime airfield ground, and the apron is shared by regional carriers and the occasional business jet. Private jet catering here leans on what the island and its markets produce: reef fish, tropical fruit, root vegetables and coconut. Cabin crew meals are packed for the galley you actually have. For inflight catering, aviation catering and business aviation catering on this field, we cook and pack with the aircraft type in mind.
Business jet catering at Honiara is usually a short brief: a few guests, a light galley, a tropical lunch. Corporate jet catering and VIP flight catering here lean on island produce, with a private jet chef writing a bespoke menu around the aircraft. Charter flight catering and luxury inflight catering use the same approach, adjusted for headcount and season.
When a delegation lands at Honiara, the menu is approved first and cooked second. For government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering, we assign a named team and keep every ingredient traceable.
Special meals in Honiara are a procedure, not a label. Seafood and coconut are everywhere on the island, so allergen free means a separate board, separate utensils and a sealed tray: shellfish and fish stay out of anything marked for a restricted guest. Kosher meals travel sealed and are opened only at the seat, halal is cooked on separate equipment, vegan and gluten free plates are built from fruit, roots and greens, and kids meals are kept simple and mild.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
On a long Pacific sector, the crew eats last, and it needs to be easy. We pack crew meals and flight crew meals in labelled crew meal boxes, with pilot meals and cockpit meals kept apart from the passenger trays. Crew catering is ordered with the flight, facturé as normal, and different meals for pilots can be arranged on request.
We hand over at the apron, through the FBO or your handling agent. FBO catering and catering delivery to the FBO are coordinated with the general aviation terminal, and ground handling catering follows the slot. Handling agent catering means one contact to confirm access.
On the Honiara apron, it is the aircraft type that settles how the galley gets loaded. A light jet takes provisions by hand through the main door, while a larger cabin may need the van brought alongside the stairs. For galley catering and aircraft provisioning on the apron, tell us the type and the galley layout. We handle airside catering delivery with your handling agent, and we pack to the oven and drawer space you have, so nothing has to be repacked on the ramp.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Honiara International is the main gateway to the Solomon Islands, carrying international and domestic traffic with a modest general aviation presence. FBO services and ground handling services here are small-scale and personal, so the field works as a business aviation hub only in the loosest sense: a handful of visiting jets, many of them on island tours or delegation runs. Airport catering is shaped by the setting: fresh seafood, tropical fruit and a warm, damp climate.
Business aviation at Honiara is modest and seasonal, tied to tropical weather windows, so the field behaves as a quiet business aviation hub rather than a busy one. Inflight catering and in-flight catering here follow the rain and the aircraft. Aviation catering, business aviation catering and executive jet catering are planned around the type and the slot; diplomatic flight catering runs through protocol, cabin crew meals and crew meals are ordered alongside, and FBO services and ground handling services on the apron are arranged through your handling agent.
The Solomon Islands enforce strict biosecurity on imported food, so fresh produce, meat and dairy are inspected on arrival and customs may hold anything undeclared. FBO services and ground handling services on the apron can tell you what has to be declared before you land, and ordering locally avoids the question altogether. For a visiting business aviation hub traveller, that is the simplest route.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 6 guest order at HIR called for excess complexity: just prawn salad and small fruit plates and sensible planning for different crew meal preferences. I needed the breakfast portions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the snack boxes quantities from several messages during the final departure checks. I appreciated the emphasis on cabin service sequence throughout the FBO catering arrangements.”
“One detail shaped our order at Honiara International Airport: a tight boarding window, alongside a request for avocado toast components and breakfast fruit for 2 passengers. The side dishes came from The Galley Girls in shallow trays, with a packing list that matched the contents. The sauces were easy to locate, leaving the crew free to focus on the remaining cabin preparation. For airport catering, that attention to crew briefing made the order noticeably easier to manage.”
“Our priority at AGGH was mini sandwiches and individual desserts for 11 passengers, with several individual meal preferences shaping the service plan. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. I appreciated the emphasis on cabin service sequence throughout the inflight catering arrangements. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service.”
A departure in the cyclone months is a different brief from one in the dry season: more contingency, flexible menus and sometimes imported items. That shows in the invoice. For private jet catering at Honiara, we price each order from the menu and the headcount, never from a standard list.
Lead time for private jet catering here is simple to answer once we know the aircraft. A galley with an oven allows hot dishes, one without means cold platters and sauce in pots. We confirm the plan against that, and late changes to the order are handled.
Biosecurity is the thing to plan for at Honiara. Imported fruit, meat and dairy can be seized, and galley waste from an international flight is controlled. Ordering local means the menu is already compliant, and your handling agent can confirm anything that has to be declared.
We would suggest ordering local rather than carrying food in. A single island ingredient, like coconut or taro, is easy to source here, and it makes the menu feel like the place without the customs question.
Not as part of the charter. Catering is ordered and invoiced separately. The shape of the turnaround at AGGH tells us whether to pack for one service or two.
Tail, pax and diets — a flight attendant takes it from there, day or night.
